Ingredients
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1
-
3
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8
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1/2
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-
-
-
-
-
-
-
-
-
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Directions
Cheese-Stuffed Chile Rellenos Egg Rolls,A favorite from a local restaurant no longer in business. Not an authentic Mexican chile relleno, but a crispy, flaky version.,This is exactly what I was looking for. I worked in a little Mexican restaurant in Ovid, Colorado in the mid 2000’s; we used Monterey Jack cheese and the egg roll wrappers. One canned whole chile, one small slice of cheese (maybe 1/4 inch thick and 1.5×3 inches or so), moisten the edges and fold into little “envelopes.” I miss those things! They my favorite after-work meal: 2 CR’s with just a little green chili, a heaping helping of guacamole and some sour cream. A 16 year old’s dream! Lol.,used to work at a Mexican Food Resteraunt in Littleton when I was in High School that is now out of business. I worked in the kitchen and this recepi is very similar to what we used to make. I’m not sure if they used egg roll wraps as our chili rellenos were actually prepared by someone in the family and brought in frozen several times a week. I have been trying to replicate their recepi and never thought of egg roll wraps but that makes sense. I’m going to try it tonight. And we covered ours in home made green chili and garneshed with chopped lettuce. Oh the resteraunt started with “Mission”
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Steps
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1
Done
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Drain Green Chiles. |
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2
Done
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Sprinkle Cornstarch on Sheet Pan. |
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3
Done
|
Open Up Chile and Place on Egg Roll Wrapper With Corner Facing You. |
|
4
Done
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Place Cheese Stick on Chile and Roll Up, Tucking in Corners and Moistening Edges to Seal. |
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5
Done
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Toss in Cornstarch, Dusting Liberally. |
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6
Done
|
(can Be Made Up to This Point a Day Ahead. Leave in Cornstarch. Cover and Refrigerate.) Shake Off Excess Cornstarch and Deep Fry in 350 Oil to Cover Until Lightly Golden and Cheese Just Starts to Ooze Out. |
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7
Done
|
Drain on Paper Towels and Keep Warm in 250 Oven. |
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8
Done
|
Serve as a Side Dish or Appetizer With Your Favorite Mexican Meal. |
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9
Done
|
Add Your Favorite Condi- Ments/Sauces. |
